Friday, March 11, 2011

Simple Rasam

When I wanted a quick rasam and didn't have time to grind my own spice powders and stew over the tamarind, I would use this easy recipe. The rasam still tastes great, but you spent half the time making it!

Heat about 2 teaspoons of oil in a pan, add the cumin, asoefetida and tomatoes and cook until tomatoes are mushy. Add the rasam powder and enough water to cook the tomatoes (about 2 cups). Add the cooked dal.

For the seasoning, heat some oil in a pan, add the mustard seeds, curry leaves and garlic clove. When the mustard seeds begin to splutter, add the seasoning to the rasam. Garnish with chopped cilantro.

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